Chicken and Chorizo Stew Recipe

Name: Chicken and Chorizo Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-fat chicken broth; 2 cups water; 1 bunch fresh flat-leaf parsley; 3 garlic cloves, smashed and peeled; 1 onion, quartered; 1 medium carrot, chopped; 12 ounces boneless skinless chicken breasts; 6 ounces spanish chorizo, chopped (in the casings, precooked); 3 cups red potatoes, cubed; 1 ½ cups onions, chopped; 1 red bell pepper, chopped; 1 tablespoon minced garlic; 1 teaspoon cumin; ¾ teaspoon kosher salt; ¼ teaspoon saffron, crushed; ½ teaspoon smoked paprika; 1 ½ tablespoons sherry wine vinegar; 2 tablespoons chopped parsley, to garnish

Servings: persons

2 cups low-fat chicken broth
2 cups water
1 bunch fresh flat-leaf parsley
3 garlic cloves, smashed and peeled
1 onion, quartered
1 medium carrot, chopped
12 ounces boneless skinless chicken breasts
6 ounces spanish chorizo, chopped (in the casings, precooked)
3 cups red potatoes, cubed
1 ½ cups onions, chopped
1 red bell pepper, chopped
1 tablespoon minced garlic
1 teaspoon cumin
¾ teaspoon kosher salt
¼ teaspoon saffron, crushed
½ teaspoon smoked paprika
1 ½ tablespoons sherry wine vinegar
2 tablespoons chopped parsley, to garnish

1
Combine broth, water, parsley, garlic, onion, and carrot in a large saucepan over medium high heat.
2
Add chicken breasts, bring to a boil.
3
Reduce heat and simmer for about 12 minutes, or until chicken is just cooked through.
4
Remove chicken from the pot and set aside to cool.
5
Strain the broth to remove the solids, and set aside.
6
Once chicken is cool enough to handle, shred into bite sized pieces.
7
In the same pan, saute the chorizo over medium high heat for 2 minutes.
8
Add potato, onion, and bell pepper.
9
Cook for 8 minutes, stirring occasionally.
10
Add garlic, cumin, salt, saffron, and paprika.
11
Saute for 2 minutes, stirring constantly.
12
Add the reserved broth and bring to a simmer.
13
Cook for 12 minutes, stirring occasionally.
14
Check the potatoes for doneness, if they are not tender enough, continue to simmer until they are tender.
15
Add the shredded chicken, cook until it is heated through.
16
Remove from the heat, and stir in the vinegar.
17
Ladle into serving bowls, topping with chopped parsley to garnish.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups low-fat chicken broth, 2 cups water, 1 bunch fresh flat-leaf parsley, 3 garlic cloves, smashed and peeled, and more.

Yes, Chicken and Chorizo Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Chorizo Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions